PUFFED CHEESE OMELET
Adapted from a recipe I found in this morning's Herald Sun's Sunday magazine, too late for today's breakfast but I plan to try it soon. It is from Donna Hay's 'Tastes of Autumn' magazine but to me this sounds like an anytime of year breakfast idea! My only additions were garlic, rosemary and sage, simply because I enjoy all of these in many savoury dishes, but I've listed them as optional. Feel free to add your favourite herbs. So that the omelet retains its lightness, I'd be disinclined to add anything else to it, but I'll certainly be making this with some mushrooms. YUM! OOPS! Chocolatl observed - quite rightly - that I'd omitted the butter from the Ingredients list. Add 1 tablespoon butter, preferably unsalted to the pan in step four.
Provided by bluemoon downunder
Categories Breakfast
Time 16m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine the mascarpone, chives and garlic, rosemary and sage (if including) and set aside.
- Place the egg yolks, cream, salt and pepper in a bowl and whisk until they are combined.
- In a separate bowl, whisk the egg whites until they form stiff peaks then gently fold through the egg yolk mixture.
- Heat the butter in a 20cm/8 inch non-stick pan over a medium heat; pour the egg mixture into the pan and cook for 5 minutes; sprinkle with the parmesan and cheddar; spread the mascarpone mixture onto one side of the omelet and carefully fold over to enclose the filling; cook for a further 1-2 minutes; sprinkle with parmesan and serve.
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Gaman Gurung
[email protected]5 stars!
Saleh Suleiman
[email protected]I highly recommend this recipe. It's a delicious and easy way to make a classic omelet.
Victoria Ndessy
[email protected]This omelet is the perfect comfort food. It's warm, cheesy, and delicious.
Armani Wazir
[email protected]I'm so glad I found this recipe. It's a new favorite in my household.
Griffin Muthomi
[email protected]This omelet is a great source of protein and calcium. It's a healthy and delicious way to start your day.
Jose Alberto Tapia
[email protected]I love the way this omelet puffs up in the oven. It makes it so light and fluffy.
saima dahri
[email protected]This omelet is so delicious and versatile. I've made it with different types of cheese, vegetables, and meats. It's always a delicious and satisfying meal.
Hamxa Xheikh
[email protected]I've made this omelet several times now and it's always a hit. It's my go-to recipe for a quick and easy breakfast.
BABAR HUSSAIN
[email protected]I made this omelet for my family and they loved it! Even my picky kids ate it up. It's a great recipe for a family breakfast or brunch.
Miquel Kustner
[email protected]This omelet is a great way to use up leftover cheese. I had some cheddar and mozzarella cheese that I needed to use up, and this recipe was the perfect way to do it.
JOMBWE MOSES
[email protected]I love that this recipe is so easy to make. I was able to whip it up in just a few minutes. It's perfect for a quick and easy breakfast or lunch.
it'sjustjade
[email protected]I followed the recipe exactly and my omelet turned out perfectly! It was golden brown and cooked evenly throughout. The cheese was melted and bubbly, and the eggs were light and fluffy. I served it with a side of salsa and avocado, and it was a delic
S L
[email protected]This puffed cheese omelet was a delightful surprise! I've never had an omelet like this before. It was so light and fluffy, and the cheese was perfectly melted and gooey. I'll definitely be making this again!